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General Tso’s Chicken Recipe

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3.9 from 3 reviews

General Tso’s Chicken is a popular Chinese-American dish featuring crispy chicken pieces coated in a tangy, sweet, and slightly spicy sauce made from soy sauce, rice vinegar, hoisin sauce, garlic, ginger, and red pepper flakes. This recipe delivers a perfect balance of flavors with tender chicken thighs fried to golden perfection and tossed in a flavorful sauce, ready in just 30 minutes and serves eight.

Ingredients

Chicken and Coating

  • 2 lb chicken thighs, trimmed and cut into 1-inch pieces
  • 1/2 cup corn starch
  • 1/4 cup extra light olive oil (for frying, plus more as needed)

Sauce

  • 1/2 cup cold water
  • 5 tbsp low sodium soy sauce
  • 3 tbsp rice vinegar (or more to taste)
  • 1 1/2 tbsp hoisin sauce
  • 4 tbsp granulated sugar
  • 1 1/2 tbsp corn starch

Flavorings and Garnish

  • 2 tbsp minced ginger (from a 2-inch piece of ginger)
  • 3 cloves garlic (or 1 tbsp grated or finely minced)
  • 1/2 tsp red pepper flakes (or added to taste)
  • 1 tsp sesame seeds (optional for garnish)

Instructions

  1. Prepare the Chicken: Cut the chicken thighs into 1-inch cubes. Toss the chicken pieces in batches with cornstarch, making sure each piece is well coated, then tap off the excess cornstarch. Set the dredged chicken on a platter and set aside.
  2. Mix the Sauce: In a separate bowl or dish, combine cold water, low sodium soy sauce, rice vinegar, hoisin sauce, granulated sugar, and corn starch. Whisk thoroughly until the mixture is smooth and well incorporated.
  3. Cook the Chicken: Preheat a non-stick skillet over medium heat and add the extra light olive oil. Cook the chicken in 2 to 3 batches, sautéing until each piece turns golden brown on both sides and is cooked through, about 4-5 minutes per batch. Transfer cooked chicken pieces to a bowl and repeat with remaining chicken, adding more oil as necessary. Leave at least 1 tablespoon of oil in the skillet for the next step.
  4. Sauté Aromatics: Add the minced garlic, minced ginger, and red pepper flakes to the skillet. Sauté for about 30 seconds, or until fragrant but not browned, stirring continuously to prevent burning.
  5. Finish the Sauce and Combine: Pour the prepared sauce into the skillet with the aromatics and bring it to a simmer while stirring constantly. Let the sauce simmer for approximately 1 minute to slightly cook off the vinegar. Taste the sauce and adjust seasoning by adding more soy sauce or rice vinegar if desired. Add the cooked chicken pieces back to the skillet and toss thoroughly to coat each piece evenly with the sauce.
  6. Serve: Transfer the coated chicken to a serving dish and garnish with sesame seeds if desired. Serve hot.

Notes

  • Using chicken thighs keeps the meat juicy and tender, but you can substitute with chicken breast if preferred.
  • Adjust the amount of red pepper flakes to control the level of spiciness in the dish.
  • Make sure the oil is hot enough before frying to achieve a crispy exterior.
  • Taste the sauce before adding the chicken to adjust the balance of sweetness and acidity to your liking.
  • This dish pairs perfectly with steamed white rice or fried rice.

Find it online: https://lauracooks.com/general-tsos-chicken-recipe/